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Perfect Seared Scallops with Brown Butter Sauce on White Plate

Seared Scallops with Brown Butter Sauce

These Seared Scallops with Brown Butter Sauce are proof that restaurant-quality dishes can be made at home in minutes. Perfectly golden-brown scallops with a caramelized crust and sweet, tender centers are elevated by a luxurious nutty brown butter sauce with shallots, garlic, and fresh lemon. The entire dish comes together in just 12 minutes, making it ideal for date nights, special occasions, or anytime you want to impress without spending hours in the kitchen. The key lies in using dry scallops, patting them absolutely dry, and searing in a hot pan without moving them—techniques that guarantee that coveted restaurant-style crust. The brown butter sauce comes together in the same pan, capturing all the flavorful browned bits from the scallops. Serve as an elegant appetizer or pair with risotto, pasta, or a simple salad for a complete meal.

 

  • Total Time: 12 minutes
  • Yield: 2-4 servings

Ingredients

For the Scallops:

  • 1 pound dry sea scallops (about 12-16 scallops)
  • 1 tablespoon neutral oil with high smoke point (avocado, canola, or grapeseed)
  • Kosher salt and freshly ground black pepper

For the Brown Butter Sauce:

  • 4 tablespoons unsalted butter, cut into pieces
  • 1 small shallot, finely minced (about 2 tablespoons)
  • 1 clove garlic, thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, finely chopped
  • Salt to taste

For Garnish:

  • Fresh parsley or chives, chopped
  • Lemon wedges
  • Flaky sea salt (like Maldon)

Instructions

  1. Dry the scallops: Remove the scallops from their packaging and place them on a paper towel-lined plate. Cover with another layer of paper towels and press gently. Let them sit for 5-10 minutes, replacing the paper towels if they become wet. The scallops must be absolutely dry for a proper sear. This step is non-negotiable.
  2. Remove the side muscle: Check each scallop for a small, tough rectangular muscle attached to the side. It’s different from the main scallop meat and becomes chewy when cooked. Simply pinch it off and discard.
  3. Season just before cooking: Season the scallops generously on both sides with kosher salt and freshly ground black pepper. Do this right before they hit the pan—if you season too early, the salt will draw out moisture.
  4. Heat the pan: Place a large stainless steel or cast-iron skillet over medium-high heat for 2-3 minutes. Add the neutral oil and swirl to coat. The pan should be hot enough that the oil shimmers but doesn’t smoke.
  5. Add the scallops: Carefully place the scallops in the pan, flat-side down, making sure they aren’t touching. Leave at least an inch of space between them—overcrowding will cause them to steam instead of sear. You may need to work in batches.
  6. Sear undisturbed: Let the scallops sear undisturbed for 2-3 minutes. They’re ready to flip when you can see a golden-brown crust forming on the bottom and they release easily from the pan. If they stick, they’re not ready.
  7. Flip and finish: Flip each scallop carefully using tongs or a thin spatula. Cook for another 1-2 minutes on the second side. The centers should still be slightly translucent (medium-rare to medium). Transfer the scallops to a warm plate and tent loosely with foil.
  8. Make the brown butter sauce: Reduce the heat to medium. Add the butter pieces to the same pan. As it melts, use a wooden spoon to scrape up any browned bits from the bottom of the pan (that’s pure flavor). The butter will foam, then the foam will subside, and you’ll see brown specks forming. This is the milk solids toasting—that’s the “brown butter” magic.
  9. Add aromatics: Once the butter is fragrant and nutty-brown (about 2-3 minutes total), add the minced shallot and sliced garlic. Cook for just 30 seconds until fragrant—don’t let the garlic burn.
  10. Finish the sauce: Remove the pan from heat and stir in the fresh lemon juice and parsley. Taste and add salt if needed.
  11. Serve immediately: Arrange the scallops on plates or a platter. Spoon the brown butter sauce generously over them. Garnish with fresh herbs, a sprinkle of flaky sea salt, and lemon wedges on the side. Serve immediately.

Notes

  • Dry Scallops are Essential: Always ask for “dry” scallops at the seafood counter. They should look creamy or pale pink, not bright white and sitting in liquid. Dry scallops are untreated and will sear properly.
  • Pat Dry, Then Pat Dry Again: Excess moisture is the enemy of a good sear. Pat scallops dry, let them sit on paper towels, and pat them dry again before seasoning.
  • Don’t Overcrowd the Pan: Scallops need space to sear properly. If they’re touching, they’ll steam and release liquid. Cook in batches if necessary.
  • Don’t Touch Them: Let the scallops sear undisturbed for 2-3 minutes. Moving them too soon prevents crust formation and causes sticking.
  • Don’t Overcook: Scallops cook in minutes. Overcooked scallops become rubbery and tough. The centers should be slightly translucent when you remove them from the pan.
  • Work in Batches: If cooking more than 1 pound of scallops, cook them in batches to avoid overcrowding. Keep cooked scallops warm in a low oven while you finish the remaining batches and sauce.
  • Wet Scallop Fix: If you can only find wet scallops, soak them in cold water with 1 tablespoon of lemon juice and 1 teaspoon of salt for 30 minutes, then rinse and dry thoroughly. This helps remove the chemical taste.
  • Wine Pairing: A crisp Sauvignon Blanc, unoaked Chardonnay, or dry Champagne pairs beautifully with the richness of the brown butter.
  • Storage: Scallops are best enjoyed immediately. Leftovers can be stored in an airtight container for up to 2 days but will not have the same texture.

Find it online: https://juicymeatrecipes.com/seared-scallops-with-brown-butter-sauce/